Mushroom And Quail Egg Gougere Recipe

Step 1: To begin making the Mushroom And Quail Egg Gougere recipe, preheat oven to 220 C

Step 2: Lightly grease a baking tray with butter or baking spray and keep aside

Step 3: In a saucepan, add water and butter and heat gently till the butter melts

Step 4: Bring to a rolling boil and take the saucepan off the heat

Step 5: Immediately add the flour, all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball

Step 6: Keep aside to cool slightly

Step 7: Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition

Step 8: It will take a little time for the egg to mix in with the flour mixture, just keep at it, till you have a smooth mixture

Step 9: Add the cheese and stir to mix

Step 10: Lightly sprinkle the baking tray with a little water

Step 11: Place (lime size) spoonful’s of the mixture on the baking tray

Step 12: Bake in the preheated oven for 30-35 minutes or until the gougeres are nicely brown and crisp

Step 13: Remove from the oven when done and slit each one to let the steam escape

Step 14: Let the gougeres cool before filling

Step 15: Clean and cut the mushrooms

Step 16: Chop the onions and garlic, slice the green onions, and keep aside

Step 17: Heat the butter in a wok, add the onions and sauté till it starts to change colour, then add the garlic and sauté for a minute or so, then add the mushrooms

Step 18: The mushrooms will release water, cook till the liquids have almost dried up

Step 19: Add salt, soy sauce, balsamic vinegar, chili flakes and green onions

Step 20: Further cook till the liquids have dried up completely

Step 21: Add chopped fresh coriander

Step 22: To boil quail eggs (if using), put eggs in boiling water for one minute

Step 23: Remove, cool slightly and peel

Step 24: The next step is to assemble the dish

Step 25: Cut the gougeres in half, spoon mushrooms on one half, top with quail eggs, whole or cut in half (if using)

Step 26: You can either cover the gougere with the other half or serve open faced

Step 27: Sprinkle some salt and chili flakes on the eggs if you like

Step 28: Serve Mushroom And Quail Egg Gougere on its own as a snack for your house parties